Next time I'm going to try baking it. What temp do you use? Do you have to flip it?

I bake mine at at 350. I don't flip mine because I soak the bread in the custard over night, and bake the whole thing as is, because their isn't much liquid left. I cook it until it is puffy and the edges are crispy.

I suppose you could remove it from the custard and bake it on a baking sheet, but you would have to flip it.

Just tried the baking method. Baked on 350, took about 25 min for the bottom side to get golden brown, flipped them, and it took another 15 min. I soaked half, and just dipped the other half. They all turned out amazing! Perfectly even and golden brown!! The only thing is preference. If you prefer them custardy, you soak, if not, not. Personally I'm a soaker. I really liked the custard in the center of the crispy golden edges. Yum!!

I have never done that, but I might give it a try. We don't buy fluffy, supermarket bread.

The greatest risk of salmonella with eggs is from the outside of the shell. It is possible, but far less likely, for the inside to be contaminated with salmonella. So, wash your eggs well before you crack them open and after handling unopened eggs.

Since moving to the Philippines we buy our eggs from a lady who lives near me and keeps hens (free range!). They come in a little sack. Most of the time the shells are still crusted and streaked with a variety of things....so I am now firmly entrenched in the habit of washing my eggs with warm water and a teeny bit of soap before I even put them in the fridge. No Bird Flu in this house!

Since moving to the Philippines we buy our eggs from a lady who lives near me and keeps hens (free range!). They come in a little sack. Most of the time the shells are still crusted and streaked with a variety of things....so I am now firmly entrenched in the habit of washing my eggs with warm water and a teeny bit of soap before I even put them in the fridge. No Bird Flu in this house!

Sounds like those are some fresh eggs! The fresher the better. Grandma used to have chickens and we would love to get them while they were still warm. I have a friend who has chickens, but she washes them and puts them in the egg carton for me!

__________________No matter where I serve my guests, it seems they like my kitchen best!

Just make it a day of head of time and soak in the egg mixture till all the flavors combine, Then cook the next morning.
Italian or french bread works well, cinnimon, vinalla, brown sugar, etc. mixed with the egg works well.

I like to use thicker bread too. eggs whipped with buttermilk is how I get my FT on. Besides cane sugar,cinnamon, and a dash of salt, I sprinkle a little honey wheat germ on each side. Gives a light crunch. Yum!

I buy the Pepperidge Farm Cinnamon Bread. (minus the raisins) Soak and cook slowly. Nice and brown on the outside, fluffy and fully cooked on the inside. I just have to use eggs and half and half. I prefer butter and a sprinkle of sugar.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"